The THIN Pizza Crust

I've been looking to make a better crust. I want a thin crust that can bend but with a crunchy crust.
I want to be able to make in the food processor and I want it work on the grill, not just in the oven. This dough is sturdy enough to toss.

Once upon a time I worked in a pizza shop where we rolled the dough with a rolling pin and occasionally tossed the dough. That's a fun skill to have. 

Thin Pizza Crust

Makes 2 12 inch pizza

3/4 cup lukewarm water
1 teaspoon yeast
2 cups white flour
1 1/2 teaspoons salt


In the bowl of the food processor put the water, yeast, flour and salt. Pulse until combined. If it doesn't come together add a little more flour. Run one minute to knead the dough.

Lightly line a bowl with oil and turn around in the oiled bowl so all surfaces are covered. Cover with a towel and let sit 30 minutes to 90 minutes.

Preheat your oven 500 degrees.

Divide the dough in half, dust the dough in flour. Roll the disc thinly, pick it up a few times so it doesn't stick. If baking in an oven oil a cookie sheet. Lay the crust out and top with your favorite toppings. Bake 5 to 8 minutes. Carefully remove the pizza from the pan and bake straight on the wires 3 more minutes.

If you are a pizza stone user dust a peel (or lip-less cookie sheet) with the corn meal, build the pizza and slide onto the stone. Bake 8-10 minutes.

To grill, build the fire on one side of the grill. When the coals are ready, brush the rolled out dough with oil. Place the crust over the coals. Let cook 3 minutes. Flip, cook 2 or 3 minutes on the second side. Move to the other side of the grill. Build the pizza, use a quick melting cheese like Fontina or Gruyere. When the cheese is melted remove from the grill.

Or if you making more than 2 pizzas, make the whole grill hot, cook 2 crusts at a time, and remove before topping. When the grill cools off, just before you are ready to serve, top two pizzas at a time.